Grilled Baby Lamb Chops With Blood Orange Sauce Toasted Pinenuts And Coriander Potatoes Recipes

Steps:

• Blood Orange Sauce: Place all ingredients for the sauce in a medium saucepan and cook until reduced to a sauce consistency.
• Strain, and whisk in cold butter.
• Season with salt and pepper to taste.
• Lamb Chops: Heat a large grill pan.
• Brush lamb chops with olive oil and season with salt and pepper.
• Grill on each side for 2 to 3 minutes.
• Serve 3 per person, drizzle with blood orange sauce and top with toasted pine nuts.
• Delicious when served with the recipe I posted here for Bobby Flay's Coriander Potatoes.
• Enjoy!

Steps:

• Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
• Prepare a hot grill.
• Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.

Steps:

• Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
• Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
• Brush the sauce over the chops and serve.

Steps:

• Preheat grill to high. Brush chops on both sides with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on both sides for medium-rare doneness. Remove from grill and brush with the glaze.
• Whisk ingredients together in a medium bowl and season with salt and pepper to taste.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the orange juice and cook until reduced by half, about 8 minutes. Then add the tomatoes, ketchup, paprika, coriander, sugar, honey and vinegar and cook until slightly reduced, about 10 minutes. Remove from the heat, season with salt and pepper and stir in the orange zest. Puree until smooth using an immersion blender. Remove 1/2 cup to serve with the cooked lamb. Let cool to room temperature.
• Heat the grill to high for direct grilling. Brush the lamb with canola oil and sprinkle with salt and pepper on both sides. Place the chops on the grill and cook for 2 to 3 minutes. Flip, brush with some of the sauce, and grill another 2 to 3 minutes. Remove to a platter and serve with the reserved sauce.

Steps:

• Stir all the sauce ingredients together and refrigerate for at least 30 minutes before serving (the sauce can be made a few hours in advance, covered, and kept refrigerated).
• Heat your grill to high.
• Brush the chops on both sides with olive oil and season with salt and pepper. Grill until lightly charred and crusty, 3 minutes.
• Turn the chops over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked through, 2-3 minutes more.
• At the same time, grill the orange halves cut side down until heated through and lightly charred, 3 to 5 minutes. Remove and cut each half in half.
• Serve the chops immediately, garnishing each plate with yogurt sauce, an orange quarter and fresh mint. Squeeze the oranges over the chops before eating.

Steps:

• In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.